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Sunday, July 14, 2013

Ikan Balado

Guys, where is our recipe heading to today? Brace yourself because on our menu today is this Indonesian style spicy fish. Indonesian style fish? Oh-my-goodness. When we speak about Indonesian savory dishes on the whole, what comes to our mind? Of course chillies and sambal, wouldn't you agree? And I, as you know, have already been crowned as the sambal queen (Sambal Udang Petai) Whether its our Malaysian sambal or sambal from elsewhere, basically, its about spiciness of chillies and pretty much, how different can an Indonesian style sambal be? Don't you think it must trend really close or can be said as a close cousin of our Malaysian sambal or (Assam Curry Fish & Ikan Assam Pedas)? Almost the same ingredients, maybe a tiny bit of changes here and there, but overall, if you are asking me, major similarities are there.

The fish looks very delicious. I love the sauce you have poured on top of the fish. I must try making this recipe. I dont eat fish if it smells like fish:) Funny right. I love pompfret & I mostly shallow fry them with my mangalore style masala. I find Pompfret quite cheap in singapore & get these for less then $10 dollars. Infact I find fish cheaper here in singapore then India. Luckly I have this market very close to where i stay & quite cheap compared to other markets.

This is one of the favorite way my Parents would prepare this dish. I don't like deep drying in my house so I always go back to my parents when they prepare this dish. :) But usually they add a sweet and sour sauce with chopped pickle vegetables. So good. I love spicy food so I can't wait to try this spicy sauce version.

The first thing I noticed is the brightly colored sauce over the steamed pomfret. Beautifully cooked - the spices, herbs especially the sliced garlic adds volume to the exotic and flavorsome sauce.Love the idea of steam cooking fish/pomfret and pouring in the sauce, I think it is a typical Malaysian way!Very nice clicks and the presentation speaks for itself! I think vegetarians can easily use the same sauce over fried tofu/paneer!

Its the smell of the fish that sometimes holds me from trying the recipes even if I try rubbing turmeric or dipping in milk or any other tip. Or its just my nose that I am too picky about the smell. This dish is something that's pleasing my eyes and I am looking forward to make. I am sure the tomato paste, chillies and the frying part all cover up the fishy smell.